Chipotlemacaroniandcheese Recipes

Steps:

• Preheat oven to 350 degrees F.
• Blend 2 cups half and half, chipotle pepper(s), bouillon cubes and garlic in a blender or food processor until well blended. Pour into a large saucepan; add onion powder, black pepper, remaining 2 cups of half and half and corn starch. Stirring constantly, bring to a boil; boil and stir for 1 minute or until very thick. Remove from heat.
• Gradually stir in cheeses until melted. Add cooked pasta and stir until blended. Pour mixture into a greased 3-quart casserole dish (or 13 x 9-inch pan) and sprinkle with desired topping.
• Bake for 25 to 30 minutes or until browned and bubbly around edges.

Steps:

• Preheat oven to 350 degrees.
• Boil 2 cups macaroni according to package (do not overcook), drain.
• Reserve 1 adobo sauce and set aside.
• Finely chop 2 chipotle peppers, onions and green peppers.
• Melt butter in heavy pot over med-high heat, toss chopped ingredients and stir.
• Cook until onion is tender, then sprinkle with 2 T of flour.
• Allow to cook for about 30 SECONDS then reduce to medium.
• Stir in the can of diced tomatoes w/chilies-- aka Rotel (I used tomatoes with jalapenos instead).
• Simmer for 3 minutes until sauce thickens.
• Now add the reserved adobo, cottage cheese, milk, cheddar, parmesan, macaroni and egg, stir well and pour mixture into casserole dish.
• Melt tablespoon of butter and add breadcrumbs, stir until breadcrumbs are moist, sprinkle mixture over pasta.
• You can also lightly sprinkle some more shredded cheddar over it before baking for 30 minutes until browned.

Steps:

• Heat oven to 400°F.
• Cook macaroni as directed, drain.
• Meanwhile, melt 2 T. butter in medium saucepan over medium heat.
• With a wooden spoon, stir in flour and mix until combined. Let cook 2-3 minutes.
• Slowly whisk in a little milk, whisking until smooth then adding more and repeating until all the milk is added and the sauce is smooth.
• Use spoon to stir in 2 cups of cheese, stirring until smooth.
• Stir in minced chipotle and adobo.
• Season with salt & pepper to taste.
• Combine sauce and drained, cooked macaroni. Place in 2 quart casserole.
• Sprinkle with remaining cheese.
• Melt remaining 1 T. butter and mix with breadcrumbs.Sprinkle over casserole.
• Bake 15-20 minutes or until browned.
• Remove from oven and let stand 5 minutes before serving.
• You can skip the oven portion, if you do omit the extra cheese and breadcrumbs.

Steps:

• Place a pot of water on to boil for macaroni. When it boils, salt water and cook pasta until a little under done, just shy of al dente.
• While pasta cooks, place a small nonstick skillet over medium-high heat and add a drizzle of extra-virgin olive oil and chorizo. Brown the chorizo then add the canned tomatoes to the pan and heat them through. Remove from heat and reserve.
• While chorizo begins to cook, heat a medium sauce pot over medium-low heat. Add 1 tablespoon extra-virgin olive oil, then add onions and chipotles and cook 3 to 5 minutes to sweat it out and turn the juices sweet. Raise heat up a bit, add the flour and whisk together until mixture bubbles up. Cook 1 minute more. Whisk in milk and stock and raise heat up a little more to bring the sauce to a quick boil. Once it bubbles, drop heat back to a rolling simmer sauce to thicken, 3 to 5 minutes.
• Drain macaroni or pasta. Add cooked pasta back to the large pot.
• Add cheese to milk sauce and stir to melt, a minute or so. Stir in chorizo and tomatoes and season sauce with salt and pepper. Pour sauce over cooked pasta in large pot and toss to combine. Transfer to a large serving platter, garnish with chives and serve.

Steps:

• Make bread crumbs:
• Heat butter and oil in a 10-inch heavy skillet over moderate heat until foam subsides, then cook garlic and bread crumbs, stirring, until crumbs are golden. Transfer to paper towels to drain and season with salt.
• Make macaroni:
• Preheat oven to 350°F. Chop chipotles.
• Melt butter in a 3- to 4-quart saucepan over moderate heat, then add flour and cook, whisking, 1 minute. Gradually whisk in milk, cream, and mustard and simmer, whisking occasionally, 3 minutes.
• Cook macaroni in a 6- to 7-quart pot of boiling salted water until just tender. Drain in a colander and transfer to a large bowl. Stir in white sauce, cheese, and salt to taste.
• Fill a 1 1/2-quart shallow casserole with half of macaroni mixture. Stir chipotles into remaining macaroni. Spoon into another 1 1/2-quart shallow casserole and sprinkle both with bread crumbs. Bake casseroles in middle of oven 30 minutes, or until bubbly.

Steps:

• Cook pasta according to package directions to al dente. Meanwhile, in a Dutch oven, cook the beef, onions, green peppers and garlic over medium heat until meat is no longer pink. Drain., Stir in the tomatoes, soup, milk, chipotle pepper and seasonings. Bring to a boil. Reduce heat; cover and simmer until thickened, about 15 minutes., Drain pasta; stir into meat mixture. Divide between 2 greased 8-in. square baking dishes; sprinkle with cheese., Cover and bake casseroles at 350° for 20 minutes. Uncover; bake until bubbly and cheese is melted, 8-10 minutes longer. If desired, sprinkle with cilantro., Freeze option: Cover and freeze unbaked casseroles for up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350° for 60 minutes. Uncover; bake until bubbly and cheese is melted, 8-10 minutes longer.

Steps:

• Preheat oven to 350 degrees F. In a large pot, bring 1 gallon of water to boil. Add 2 teaspoons salt and pasta and cook for 8 - 9 minutes
• Drain pasta and cool under cold running water. Pasta should be slightly firm. Toss drained pasta in oil and reserve.
• Melt butter in a large sauce pot over medium heat. Add onions and saute for 4 - 5 minute.
• Add flour and cook 1 - 2 minute but do not brown.
• Add cream, half and half, kosher salt and white pepper.
• Bring pot to a simmer. Cook until sauce is thick, about 5 - 6 minute Blend cheese into sauce and add cooked pasta.
• Pour pasta and sauce into a 9 x 12" baking dish. Reserve.
• In a saute pan over medium-high heat, add oil and chipotle chili powder. Heat for 30 seconds, until pan starts to smoke. Remove from stove and stir in bread crumbs.
• Sprinkle bread crumbs over the pasta and bake for 15 - 20 minute until golden. Cool slightly before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• Heat the milk in a small saucepan. Stir in mustard, Worcestershire sauce, salt, and hot sauce. Set aside.
• Stir 1 1/2 tablespoons butter and 3 cups cheese into the drained macaroni. Pour the hot milk mixture over the cheese and macaroni. Transfer to prepared baking dish. Sprinkle remaining 1/2 cup cheddar on top. Combine the bread crumbs with the melted butter, and spread over the top. Sprinkle with paprika.
• Bake in preheated oven for 30 minutes, and then place under the broiler for 1 to 2 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Stir soup, evaporated milk, Colby cheese, and chipotle chile into the cooked pasta until well combined. Spoon mixture into the prepared casserole dish.
• Stir together panko bread crumbs and olive oil in a small bowl. Sprinkle bread crumb mixture over the top of casserole.
• Bake in the preheated oven until the top is browned and the casserole is bubbling, 25 to 30 minutes.

Steps:

• Make bread crumbs:.
• Heat butter and oil in a 10-inch heavy skillet over moderate heat until foam subsides, then cook garlic and bread crumbs, stirring, until crumbs are golden.
• Transfer to paper towels to drain and season with salt.
• Make macaroni:.
• Preheat oven to 350°F
• Chop chipotles.
• Melt butter in a 3- to 4-quart saucepan over moderate heat, then add flour and cook, whisking, 1 minute.
• Gradually whisk in milk, cream, and mustard and simmer, whisking occasionally, 3 minutes.
• Cook macaroni in a 6- to 7-quart pot of boiling salted water until just tender.
• Drain in a colander and transfer to a large bowl.
• Stir in white sauce, cheese, and salt to taste.
• Fill a 1 1/2-quart shallow casserole with half of macaroni mixture.
• Stir chipotles into remaining macaroni.
• Spoon into another 1 1/2-quart shallow casserole and sprinkle both with bread crumbs.
• Bake casseroles in middle of oven 30 minutes, or until bubbly.
• Note:.
• Macaroni and cheese may be made 2 days ahead, put into casseroles, cooled completely, and chilled, covered.
• Do not add bread crumbs until ready to bake. (Baking may take longer than 30 minutes.)
• Serves 8 adults plus 10 children as part of a buffet.

Steps:

• Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, cook until al dente. Drain. To prevent sticking, drain and immediately pour onto a large lipped baking sheet and let cool while preparing sauce.
• Meanwhile, microwave the milk and chicken broth in a 4-cup Pyrex measuring cup or bowl until hot and steamy (not boiling). Melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard, Parmesan and pepper. Turn off heat, stir in cheddar until melted.
• Add drained pasta (and optional flavoring ingredients, see notes) to sauce, and stir until everything is well combined over low heat. Stir to heat through, and thin with a little water if the sauce is too thick. Serve hot.

Steps:

• Preheat oven to 350°. Set aside cheese packets from dinner mixes. In a large saucepan, bring 2 quarts water to a boil. Add macaroni; cook until tender, 8-10 minutes., Meanwhile, in a Dutch oven, cook and stir beef and onion over medium heat until beef is no longer pink, 8-10 minutes; drain. Stir in tomatoes, tomatoes and green chiles, tomato sauce and seasonings. Drain macaroni; add to beef mixture. Stir in contents of cheese packets, sour cream and 1 cup cheese., Transfer to a greased 13x9-in. baking dish; top with remaining cheese. Bake, uncovered, until bubbly, 20-25 minutes.